Moist and Fluffy Sweet Potato Cornbread
If you’re on the hunt for a delightful side dish that brings a touch of warmth and comfort, look no further than this Moist and Fluffy Sweet Potato Cornbread. This recipe beautifully marries the earthy sweetness of sweet potatoes with the hearty texture of cornmeal, resulting in a cornbread that is both moist and fluffy. Ideal for any gathering—from busy weeknight dinners to festive holiday feasts—this cornbread will quickly become a family favorite. Its versatility allows it to be paired with soups, stews, or enjoyed on its own as a delicious snack. With minimal prep time and simple ingredients, it’s an easy dish that promises to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup mashed sweet potatoes (fresh or canned)
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar (or maple syrup)
- 2 large eggs
- 1 cup buttermilk (or milk + vinegar)
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, combine the mashed sweet potatoes, cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, buttermilk, and melted butter until well combined.
- Pour the wet mixture into the dry ingredients and gently mix until just combined; avoid overmixing.
- Transfer the batter to the prepared baking dish and smooth out the top.
- Bake for about 25-30 minutes or until a toothpick comes out clean from the center.
- Let cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg